Veganirishstew Recipes
VEGETARIAN IRISH STEW
Make and share this Vegetarian Irish Stew recipe from Food.com.
Provided by That is Dr House to
Categories Stew
Time 30m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- In a large, lightly oiled pot steam fry the onion until it begins to soften [that means cook it in a bit of water] Add flour and stir around completely.
- Add the remaining ingredients, mix well, bring to boil. Cover and simmer on low for 30 minutes or until vegetables are done.
- Taste and season.
- Note: The turnips should be large dice. The carrots round sliced. You may use other yeast extract than marmite.
- Also look in speciality or finer food stores for the Marmite. It is a British product. I find mine in Wegmans in PA/NY.
VEGAN STOUT STEW
You'll find some of the most versatile vegetables simmering in a pot of thick Irish beer that, when thickened with flour and sweetened with a bit of brown sugar and soy sauce, becomes a rich and flavorful stew. Serve when it's cold or when you're looking for a hearty stew that will satisfy vegetarian and non-vegetarians alike! Make sure to get the regular beer, not stout!
Provided by The Inquisitive Vegetarian
Categories Soups, Stews and Chili Recipes Stews
Time 1h15m
Yield 6
Number Of Ingredients 13
Steps:
- Heat 2 tablespoons olive oil and soy sauce in a skillet over medium-high heat. Saute seitan in hot oil until browned on all sides, about 5 minutes.
- Heat remaining olive oil in a large pot over medium-high heat. Saute onion, celery, carrots, potatoes, and garlic in hot oil until onions are soft, 3 to 5 minutes. Reduce heat to medium and slowly stir beer into vegetable mixture.
- Stir brown sugar, flour, thyme, salt, and black pepper into beer mixture; add seitan. Bring mixture to a simmer, reduce heat to low, and cook until stew reduces and thickens, about 45 minutes.
Nutrition Facts : Calories 350.5 calories, Carbohydrate 34.5 g, Fat 12.6 g, Fiber 3.1 g, Protein 18.5 g, SaturatedFat 1.9 g, Sodium 561.5 mg, Sugar 7.3 g
VEGAN IRISH STEW
Delicious vegan garbanzo bean stew with a stout beer broth.
Provided by PalouseBrand
Categories Soups, Stews and Chili Recipes Stews Irish Stew Recipes
Time 1h37m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pot over medium-high heat. Saute leeks until translucent, 3 to 5 minutes. Add potatoes, parsnips, turnip, celery, and carrots. Cook and stir until slightly tender and coated in oil, about 4 minutes. Add garbanzo beans, vegetable broth, beer, and parsley. Bring stew to a boil.
- Reduce heat to low; cook until vegetables are tender and stew thickens slightly, about 1 hour more. Add a little water if necessary. Season with salt and pepper.
Nutrition Facts : Calories 403.2 calories, Carbohydrate 60.9 g, Fat 11.6 g, Fiber 10.8 g, Protein 10.4 g, SaturatedFat 1.6 g, Sodium 700.6 mg, Sugar 5.8 g
VEGAN IRISH STEW
Make and share this Vegan Irish Stew recipe from Food.com.
Provided by Jacquiesa
Categories One Dish Meal
Time 8h30m
Yield 6 bowls, 6 serving(s)
Number Of Ingredients 13
Steps:
- Place everything in crock pot and cook on low for 6 hours. After 6 hours, add peas and cook for 2 more hours. If stew thickens too much, add some additional water.
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- Heat a large pot over medium-high heat. Add the olive oil, and when hot add in the celery, onion, and garlic. Sauté until the onion becomes translucent and just begins to brown, about 5 minutes.
- Sprinkle in the flour. Stir well to coat the veggies, and cook for another minute to heat up the flour. Add 2 cups of vegetable broth, and scrape the bottom of the pan with your spoon to get any bits off the bottom.
- Add in the beer, all of the remaining veggies, tomato paste, and spices. The beer will foam up, but that’s ok, the bubbles and alcohol will cook right out. Bring to a simmer and cook for 10 – 15 minutes until the veggies are fork-tender, but not mushy. The stew will be very thick! If you prefer a thinner stew, feel free to thin it out to taste with 1 to 2 more cups of vegetable broth. Remove bay leaves before serving, and serve hot.
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- Put 2 tbsp (30 ml) broth in a large skillet, Dutch oven or stock pot see note) and heat on medium heat. When the broth begins to boil add the mushrooms, onion and carrots and cook for five minutes. Stir frequently and add a few more tbsp of broth if needed. Add the garlic and stir well. Cook for two minutes.
- If you are cooking this in your slow cooker, transfer the onions, carrots, mushrooms and garlic from the pan to the cooker (if cooking in a stock pot or Dutch oven, leave the onions and add the potatoes and remaining ingredients) and add the potatoes, the remaining broth, 2 cups (480 ml) water, tamari or soy sauce, Worcestershire sauce, herbs, and salt and pepper. Gently push the herbs into the broth and bring to a boil. Reduce the heat to simmer and cook for one hour, or two or more hours in your slow cooker. The longer you cook the stew the softer the potatoes will become.
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